Instant Ramen with Veggies

Instant ramen with veggies is the ultimate lazy-day comfort food—but upgraded with color, nutrients, and flavor that’ll make you feel like a kitchen genius. In the first 20 minutes of discovering this combo, I realized I’d never go back to plain noodles again. It’s still quick and affordable, but now it feels more like a real meal than a college snack.

Whether you’re short on time, ingredients, or energy, this is your go-to dish. It’s perfect for a weeknight dinner, a quick lunch between meetings, or even a cozy midnight snack. The beauty? You can make it with whatever vegetables you have on hand. A stray carrot, a handful of spinach, even frozen peas—they all work. And if you’re like me, you’ll soon start making this weekly without even thinking about it.

Why You’ll Love This Instant Ramen with Veggies Recipe

• Super fast – Ready in under 10 minutes, no matter your cooking skill level
• One-pot magic – Fewer dishes, more flavor, and no mess
• Healthier twist on a classic – Boosts your fiber and vitamins with minimal effort
• Flexible and forgiving – Use fresh, frozen, or even leftover veggies
• Budget-friendly – One pack of ramen plus produce = a full, hearty meal
• Comforting and cozy – Warm broth, slurpy noodles, and satisfying crunch
• Customizable – Make it vegan, spicy, or even add an egg for extra protein

Ingredients for This Instant Ramen with Veggies Recipe

Here’s what you need to whip up a quick, satisfying bowl. Feel free to mix and match based on your preferences or what’s already in your fridge:

1 pack of instant ramen noodles – Any brand works; ditch the seasoning packet if you want to reduce sodium or control flavor
2 cups water or low-sodium broth – For extra flavor, broth is best
1–2 cups mixed vegetables – Think carrots, bell peppers, broccoli, spinach, mushrooms, peas, or whatever’s on hand
1 teaspoon oil (optional) – Sesame oil adds a nice nutty note
1 garlic clove (minced) – Adds depth; use garlic powder in a pinch
Soy sauce or tamari – A splash or two for umami
Sriracha or chili flakes (optional) – For a little heat
Egg (optional) – Poach it in the broth or scramble and mix in
Green onions or sesame seeds (optional garnish) – Adds a fresh finish

Exact measurements are included in the instructions below

How to Make Instant Ramen with Veggies – Step-by-Step

Step 1: Heat your base
In a medium saucepan, heat 2 cups of water or broth. Add a bit of oil if using, and toss in the garlic for a minute until fragrant

Step 2: Add your veggies
Drop in your veggies—harder ones like carrots or broccoli first, then softer ones like spinach or mushrooms after a minute or two. Let everything simmer until just tender

Step 3: Add noodles
Toss in the ramen noodles and cook according to package directions (usually 2–3 minutes). Stir occasionally to break them up

Step 4: Season it up
Ditch the flavor packet if you like, and season the broth with soy sauce, a touch of sriracha, and any spices you love. Taste and adjust—this is your bowl

Step 5: Optional egg magic
For a poached egg, crack it into the simmering broth during the last 2 minutes of cooking and cover until set. Or scramble an egg separately and stir it in

Step 6: Serve and top
Pour into a big bowl and garnish with green onions, sesame seeds, or even a drizzle of sesame oil for that rich, toasty vibe

Helpful Tips for Instant Ramen with Veggies

Use frozen veggies – No chopping needed, just throw them right in
Add protein – Tofu cubes, shredded rotisserie chicken, or a soft-boiled egg take it up a notch
Spice it your way – Add curry paste, miso, or gochujang for a flavorful twist
Meal prep tip – Chop veggies ahead of time and store in the fridge to speed up the process
Boost nutrition – Add leafy greens like spinach or kale at the end for extra nutrients
Make it creamy – Stir in a spoonful of peanut butter or coconut milk for a Thai-inspired twist

FAQs About Instant Ramen with Veggies

Can I use the seasoning packet with veggies?
You can, but many people prefer to reduce the sodium and use soy sauce or broth instead. If you love the flavor packet, try using just half and supplementing with garlic, ginger, or chili sauce

What veggies go best with instant ramen?
Broccoli, spinach, mushrooms, carrots, snap peas, and green onions are classics. But honestly, almost anything works—just adjust the cook time depending on the vegetable

Is instant ramen with veggies healthy?
It’s definitely healthier than plain ramen. Adding fiber-rich veggies, using broth instead of the salty seasoning packet, and throwing in protein makes this a more balanced meal

Can I make this in the microwave?
Yes! Microwave your veggies and water in a large bowl until tender, then add the noodles and cook another 2–3 minutes. Stir in your seasonings and toppings to finish

How do I store leftovers?
Instant ramen with veggies is best fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to a day. Reheat gently on the stove or in the microwave with a splash of water or broth

I make this instant ramen with veggies more often than I’d like to admit—especially when I need something fast, cozy, and a little healthier than straight-from-the-package ramen. Give it a try and let me know your favorite veggie combos. It’s a total lifesaver recipe, and you might just find yourself craving it on the regular